Prepare the cucumber by slicing the peeled cucumber into even slices each about ½ cm thick. Remove the seeded centre using the tip of a small sharp knife.
With a wooden spoon, mash the flaked hot smoked salmon in the mixing bowl, adding the horseradish and crème fraiche, and beating till well mixed.
To assemble, put a disc of cucumber on each of oatcake. Put a teaspoon of the hot smoked salmon mixture on top of each cucumber disc. Put a dill sprig on top of each.
1 cucumber, its skin removed by peeling using a potato peeler
8 oz./220g hot smoked salmon
2 teaspoons horseradish relish
4 level tablespoons crème fraiche
18 tiny sprigs of dill, optional, but good garnish
Fine Milled or Mini Oatcakes to serve